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Okonomiyaki (Japanese Pizza)

Okonomiyaki (Japanese Pizza)

By

Combine the cabbage, leeks, flour, and salt in a bowl

  • 2 cups cabbage, finely shredded
  • 1 cup leeks, well washed and chopped (see head notes)
  • 2/3 cup whole wheat pastry flour (or apf flour)
  • a couple pinches of fine grain sea salt
  • 2 eggs, beaten
  • 1 + tablespoon olive oil
  • Garnish: toasted slivered almonds, chives/ herbs
4.4/5 (13 Votes)

Sweet Snowballs

Sweet Snowballs

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In the container of a food processor, process 1 (18-ounce) package golden cream-filled vanilla sandwich cookies, Go...

  • See the directions
4.5/5 (20 Votes)

Cocada (Coconut Bark)

Cocada (Coconut Bark)

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Adjust oven rack to middle position and preheat oven to 375°F

  • Baking spray
  • 6 large egg yolks, at room temperature
  • 1 (13.5 ounce) can coconut milk (See Notes)
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 1 cup water
  • 4 cups unsweetened coconut flakes (See Notes)
4.5/5 (32 Votes)

Cilantro-Lime Vinaigrette

Cilantro-Lime Vinaigrette

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In the jar of your blender, combine lime juice, vinegar, garlic, salt, and sugar

  • 1/4 c. fresh lime juice (about 2-3 juicy limes)
  • 1/4 c. white wine vinegar or rice vinegar
  • 4-5 cloves garlic
  • 1/2 tsp. Kosher or sea salt
  • 2 tsp. sugar
  • 1 c. canola oil
  • 1/2 c. roughly chopped cilantro, stems removed
4.5/5 (80 Votes)

Pink Velvet Roulade

Pink Velvet Roulade

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Cake: Preheat oven to 350 degrees

  • Cake:
  • 4 eggs
  • 3/4 cup extra fine granulated sugar
  • 1 tbsp oil
  • 2 tbsp buttermilk
  • 1 tsp cider vinegar
  • 1 tsp vanilla extract
  • 1 drop or small dab of Wilton rose gel food coloring (Americolor pink would also work)
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • Swiss buttercream filling:
  • 1/4 cup sugar
  • 1 large egg white (use two whites if your eggs are small)
  • 12 tbsp unsalted butter (1 1/2 US sticks)
  • 1/2 tsp vanilla extract
4.5/5 (48 Votes)

Meatball Mushroom Soup

Meatball Mushroom Soup

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Shape beef into 1-in. balls; set aside

  • 1/2 pound ground beef
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1-1/3 cups milk
  • 1-1/3 cups water
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried minced onion
  • 1/2 teaspoon dried minced garlic
  • 1/4 cup quick-cooking barley
  • 1/4 cup uncooked elbow macaroni
  • 1/4 cup uncooked long grain rice
  • 1 medium carrot, shredded
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 2 tablespoons grated Parmesan cheese
0/5 (0 Votes)

Pepperoni Pretzels

Pepperoni Pretzels

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Mix 1 1/2 cups warm water (110 degrees F to 115 degrees F), the yeast and agave in a bowl

  • 1 1/2 tablespoons dry active yeast
  • 1 tablespoon agave nectar
  • 2 1/2 cups whole-wheat flour
  • 2 3/4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon sea salt
  • 2 large eggs
  • 2 cups shredded mozzarella
  • 1/2 cup shredded parmesan, plus more for sprinkling
  • 1 1/3 cups diced pepperoni
  • Coarse salt
0/5 (0 Votes)

Loaded Baked Potato Chowder

Loaded Baked Potato Chowder

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1. Slice potatoes in half lengthwise with Santoku Knife; place in Deep Covered Baker

  • 3 baking potatoes (about 2 1/2 lb/1.1 kg)
  • 3 1/2 cups (875 mL) milk, divided
  • 4 oz (125 g) cream cheese, softened
  • 2 tbsp (30 mL) butter
  • 2-3 green onions with tops (1/4 cup/50 mL sliced)
  • 4 oz (125 g) sharp cheddar cheese, grated
  • 1 1/2 tsp (7 mL) salt
  • 1/2 tsp (2 mL) coarsely ground black pepper
  • Optional toppings such as chopped cooked bacon, sour cream or steamed broccoli florets
0/5 (0 Votes)

Pear-Licious Cake

Pear-Licious Cake

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In a mixing bowl, combine the oil, sugar, and eggs, and beat well

  • Glaze:
  • 1 1/4 cups oil
  • 2 cups sugar
  • 3 eggs
  • 3 cups all purpose flour
  • 1 t salt
  • 1 t baking soda
  • 1 t cinnamon
  • 1 t vanilla
  • 2 cups chopped canned pears, well drained but save the juice for glaze
  • 1 cup pecans-chopped
  • 1 T butter-at room temperature
  • 1 1/2 cups powder sugar
  • 2-3 T juice from pears
5/5 (1 Votes)

Double Layer Pumpkin Cheesecake

Double Layer Pumpkin Cheesecake

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1.Preheat oven to 325 degrees

  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1 (9 inch) prepared graham cracker crust
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup homemade whipped cream (or frozen whipped cream, thawed if you are in a crunch)
4.5/5 (58 Votes)